湖北省食品中甜蜜素和安赛蜜的风险评估

目的 为对湖北省食品中添加剂进行风险分析,为相关部门制定管理措施提供依据,降低食品安全潜在的危害因素及概率.方法 本文主要运用水晶球软件,应用蒙特卡洛模拟法,对湖北省食品中甜蜜素和安赛蜜的每日平均暴露量和风险概率进行评估.结果 腌菜制品中甜蜜素的每日平均暴露量和风险熵最高,分别为3.98E-4 g/kg·BW·d和0....

Risk assessment of sodium cyclamate and acesulfame in foods in Hubei Province

Objective To analyze the risk of food additives in Hubei Province, provide a basis for relevant departments to formulate management measures, and reduce the potential risk. Methods In the paper, the crystal ball software and Monte Carlo simulation method were used to evaluate the average daily exposure and risk probability of sodium cyclamate and acesulfame in foods in Hubei Province. Results The average daily exposure and risk entropy of sodium cyclamate in pickled vegetable products were the highest, which were 3.98E-4 g/kg BW/d and 0.0372, respectively. In addition, there are significant differences in the risk probability of additives in different foods. The risk probability ranking of acesulfame in foods was pickled vegetable products > canned > beverage > pastry, and that of sodium cyclamate was pickled products > beverage > pastry > canned food. Conclusion The health risk of residents in Hubei Province who ingest two sweeteners through diet was generally low, and the risk of sodium cyclamate was slightly higher than that of acesulfame, both at an acceptable level.